Past Recipes
Chicken Biryani

Chicken Biryani with Spinach, Currants, and Fried Almonds

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With its complex depth of flavor, Indian biryani is a Test Kitchen favorite. The rice-based dish involves herbs, spices, vegetables, and meat or fish that are typically cooked together or in layers. This version spotlights chicken thighs, which are roasted, then shredded and tossed with warming garam masala, turmeric rice, spinach, currants, ginger, and garlic. On top, almonds fried in ghee—an Indian clarified butter—add crunch and a touch of richness.


Our chef–approved beer pairing: smooth, malty brown ale.

  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Shanna

By Chef Shanna

  • Calories 580
  • Protein 39g
  • Total Carb 56g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chicken thighs
    • 4
    • chicken thighs
  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • ground turmeric
    • 1/4 teaspoon
    • ground turmeric
  • baby spinach
    • 1 ounce
    • baby spinach
  • shredded carrots
    • 1/2 cup
    • shredded carrots
  • ginger
    • 1/8 ounce
    • ginger
  • garlic
    • 1 clove
    • garlic
  • yellow onion
    • 1
    • yellow onion
  • ghee
    • 1/2 ounce
    • ghee
  • slivered almonds
    • 2 tablespoons
    • slivered almonds
  • garam masala
    • 1/2 teaspoon
    • garam masala
  • currants
    • 2 tablespoons
    • currants

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 6" small pot with lid
  • 10" medium pan with lid

Cooking Steps

  1. Roast chicken thighs

    Roast chicken thighs

    Preheat oven to 450°F. Line a baking sheet with foil. Pat chicken very dry with paper towel (this will help the skin crisp up in the oven) and place on prepared baking sheet. Season all over with ½ teaspoon salt and pepper as desired, then arrange skin-side up. Roast until skin is crisp and chicken is cooked through, 25-35 minutes.

  2. Cook turmeric rice

    Cook turmeric rice

    While chicken roasts, in a small pot, combine rice, turmeric, ¾ cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until Step 5.

  3. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Pat spinach dry with paper towel and roughly chop. Roughly chop carrots (they're already shredded, but smaller pieces will cook more quickly in the next step and distribute more evenly in the biryani). Trim and discard skin of ginger and mince. Mince garlic. Peel onion and finely chop.

  4. Fry almonds and sauté aromatics

    Fry almonds and sauté aromatics

    Heat ghee and ¼ teaspoon salt in a medium pan over medium-high heat. When ghee has melted, add almonds. Fry, stirring frequently, until golden and fragrant, 2-3 minutes. Using a slotted spoon, transfer almonds to a plate, leaving behind ghee in pan. Add 2 teaspoons olive oil to pan, still over medium-high heat. When oil is shimmering, add carrots and onion. Sauté, stirring, until beginning to soften, 5 minutes.

  5. Finish biryani and shred chicken

    Finish biryani and shred chicken

    To pan with aromatics, still over medium-high heat, add garam masala, ginger, and garlic; sauté, stirring, until fragrant, 1 minute. Remove pan from heat; stir in currants, spinach, and cooked rice to combine and wilt spinach slightly. Cover pan. Remove and discard skin from chicken, then shred using 2 forks or roughly chop, discarding bones (if you prefer, you can leave the thighs whole and plate on top of the biryani).

  6. Plate chicken biryani

    Plate chicken biryani

    Add shredded chicken to pan with biryani and toss to coat. Taste chicken biryani and add salt and pepper as desired, then divide between serving plates. Garnish with fried almonds. Pour yourself a glass of something special (flip the recipe card to check out our recommended beer pairing), and enjoy!

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